HAZELNUT LOAF with GOJI BERRIES - Sip & Snack Saturday

Adapted by Aura.

It makes a good M1/M2 Pre or Post workout.

Have 1 slice per day.

Sugar-free hazelnut and linseed cake topped with shredded coconut and goji berries.

Ingredients

• 4 eggs

• 1 cup dates, soaked and pitted

• ¼ cup virgin coconut oil, liquid

• 1½ tsp baking powder

• 1 cup linseed grounds ( flaxseeds can be a substitution or Oats)

• 1¼ cup coarsely ground hazelnut (which you can replace by walnuts or almond if you can’t find them)

• 5 tbsp goji berries – optional can be replaced by raisins or cranberries

• 2 tbsp shredded coconut, to decorate, optional

• Instructions

• Preheat oven at 200C.

• Soak the date for 20 minutes in warm water.

• Drain the dates and mix in a stand mixer until it forms a paste.

• Do not over mix the dates. It is always tastier to have large piece of dates in the cake.

• Melt the coconut oil in the microwave until liquid if needed but in Hua Hin it shouldn’t be necessary.

• In a bowl mix the eggs, liquid coconut oil, baking powder and dates.

• In another bowl blend the hazelnut ground and linseed ground together.

• Slowly add the ground mix to the egg mixture until in form a consistent and dense dough.

• Incorporate 15 g of goji berries.

• Grease a rectangle cake mould with coconut oil.

• Sprinkle some extra goji berries on the top - optional.

• Pour the cake dough and bake for 35 minutes.

• Decorate the top with shredded coconut and extra goji berries that you can soak in water to be softer.

Source: http://www.sweetashoney.co.nz

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